7.066 Woosamgyeop


11 (Fri) March 2016



at Bornga


with K staff and guest from ADB

Same stuff (see most recently 6.344 He’s Leaving Home), but taken to a different level.  The Boss insisted on using the same grill throughout — typically, clean grills are exchanged between batches of meat — rendering it increasingly black from the scorching marinade.  After awhile, the carbonization created a non-stick surface, like a seasoned cast iron grill.  Moreover, it imparted a charred smokiness — the taste of cancer — that enhanced the flavor of the meat.  This is the way to do it.


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